1. Preheat oven to 350 degrees. Oil two (9-inch by 2-inch round) cake pans. Line the bottom of each pan with parchment paper. Oil the tops of the paper and dust insides of pans with flour.

2. In a medium bowl, sift together flour, baking powder, baking soda and salt. Set aside.

3. Using a standing mixer paddle attachment or a hand mixer, beat butter in a large bowl on medium-high speed until creamy. Add vanilla. Gradually add sugar and continue to beat until mixture is light and fluffy, about 2 minutes. Add eggs, one at a time, beating one minute between additions.

4. On low mixer speed, alternate flour mixture with buttermilk, beginning and ending with flour mixture. Divide batter between prepared pans and spread tops smooth. Bake until cakes spring back when touched lightly in the center and are starting to release from the sides, about 30 to 35 minutes.

1. In a large, heavy-bottomed saucepan, melt butter over low heat then add sugar. Stirring frequently, cook until mixture is the color of light amber. Remove from heat and carefully add half-and-half, corn syrup and salt. Mixture will be grainy.

2. Return to heat and cook, without stirring, until softball stage (235 degrees). Remove from heat.

3. Stir in vanilla and beat with a wooden spoon until smooth and almost of spreading consistency but still warm. Spread filling thinly between cake layers and on top of cake.

Grandma Zaunbrecher’s Caramel Frosting

Makes 2½ cups. Recipe from the late Josephine Cramer Zaunbrecher is provided by Cynthia LeJeune Nobles.

1. Place cake layers on a large rack set over a baking sheet to catch drips.

2. In a large, heavy-bottomed saucepan, add dark and light brown sugars, half-and-half, corn syrup and salt. Stir over medium heat until simmering. Reduce heat to low. For caramel that remains soft, cook until 225 degrees on a candy thermometer. For caramel that sets up harder, cook up to 230 degrees.

3. Remove from heat and immediately add butter and vanilla. Stir with a wooden spoon until thick but still warm and pourable. Divide between cake layers and spread, allowing to flow down sides. If caramel hardens before pouring, add a little milk and heat gently. Cool until icing is firm before removing cakes to platters.